Fried Fishcake
This recipe is inspired by a Japanese food called satsuma-age (さつま揚げ), which is a deep-fried fish cake in Japanese style. I think that adding small amount of prawns will bring a delicate taste to the fish cake. For my recipe, I pan fried the fishcake instead of deep-frying, which is a healthier option for cooking fishcake. Please try it out :)
Fried Fishcake
This recipe is inspired by a Japanese food called satsuma-age (さつま揚げ), which is a deep-fried fish cake in Japanese style. I think that adding small amount of prawns will bring a delicate taste to the fish cake. For my recipe, I pan fried the fishcake instead of deep-frying, which is a healthier option for cooking fishcake. Please try it out :)
Cooking Instructions
- 1
Wash fish and prawns, cut them into small pieces and dry them with paper towel.
- 2
Chop onion, carrot and spring onion into small pieces and set aside.
- 3
Transfer the fish and prawns into a food processor. Add salt, pepper, corn flour, egg and bread crumbs to it. Blend the mixture until it turns gooey.
- 4
After that, place the mixture in a mixing bowl. Add in chopped onions, carrots and spring onion and mix well.
- 5
Now, divide the fish paste into 10 portions. Wet your hands before shaping them into a ball.
- 6
Heat oil on a frying pan on high heat. When the oil is ready, turn the heat into medium before placing the fishcake. Carefully put the fish cakes into the frying pan. Cook for 4 mins or until one side is golden brown in medium heat.
- 7
After that, carefully flip the fishcakes and cook the other side for 2 mins. When all the fishcakes are cooked, serve with hot chill sauce to taste.
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